Seared Steaks & Loaded Mashed Potatoes

with Roasted Broccoli & Guajillo-Honey Sauce

40 MIN

4 Servings

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From the Test Kitchen

The classic steak dinner gets an upgrade here with a spicy, Mexican-inspired pan sauce that highlights rich flavors like guajillo chile pepper and honey (and for extra savoriness, cooks in the flavorful fond from our steaks). You’ll also make a side of mashed potatoes—loaded with melty monterey jack cheese, scallions, and pickled jalapeño pepper, for a bit of bright heat.

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Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. If you received heads of broccoli, cut off and discard the bottom 1/2 inch of the broccoli stems; cut the broccoli into small florets. Large dice the potatoes. If necessary, grate the cheese on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the guajillo pepper sauce, 1/4 cup of warm water, and the honey (kneading the packet before opening).

2 Roast the broccoli:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, grated cheese, half the sliced green tops of the scallions, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork or a potato masher, mash to your desired consistency. Taste; season with salt and pepper if desired.

4 Cook the steaks:

While the potatoes cook, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

5 Finish the sauce:

To the pan of reserved fond, add the sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat.

6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted broccoli. Top the steaks with the finished sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy!